Miso butter corn udon
Udon in a miso-butter glaze with charred corn and spring onions; the fifteen-minute umami bowl.
Sauerkraut-topped green baked eggs
Eggs baked over leeks, courgette and peas, finished with cold sauerkraut and dill.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the leeks and courgette in the oil for 8 minutes; add garlic and peas.
- Step 2
Make wells; crack in the eggs. Cover and cook 5 to 6 minutes.
- Step 3
Top with cold sauerkraut, dill and pepper.
- Step 4
Serve with rye toast.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 19g |
| Carbohydrates | 32g |
| – of which sugars | 8g |
| Fibre | 9g |
| Fat | 21g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.6g |
| Calcium | 160mg |
| Iron | 4mg |
| Salt | 1.2g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Butternut & white bean soup with brown butter sage
Silky squash soup thickened with beans, finished with brown butter and crisp sage.
Kimchi & cheddar quesadilla with sesame cucumber
The kimchi toastie's Mexican cousin: quick quesadilla with a cooling sesame cucumber side.